Last weekend I decided on a whim that it was, without a doubt, the official start of BBQ season. It was a beautiful day and we flung open the doors on to the balcony, letting sun stream into the flat, fired up the grill and had a bunch of mates over to devour what I rather modestly titled a ‘Mexican Feast’. We ripped through a mountain of tacos, piled with slow-cooked pork with blood orange and chipotle plus about seven different salsas, guac and sour cream (got carried away) followed by chocolate mousse sprinkled with honeycomb. To start, it was a big pile of these wings, which we set upon like a bunch of feral animals.

When cooking wings on the BBQ, there’s always the question of how to get the skin nice and crisp (i.e you’re not deep-frying them). I spent a lot of time last year cooking chicken wings, a LOT of time, and I found that even 40 minutes over indirect heat can sometimes leave them a little flabby of skin. Recently however, I discovered a new method via Serious Eats. A new method! Joy! The meat is treated in a mixture of salt and baking powder, then suspended on a wire rack over a dish in the fridge. This needs to happen for at least 8 hours, preferably overnight. I also added dried oregano (on the Mexican vibe) and some Old Bay Seasoning.

The wings don’t really look that different in the morning, but when they’re cooked over indirect heat on the BBQ for about 45 minutes, they go all sort of dry and weird looking. I was a little worried at that point.

They’re then doused in the sauce and flashed over direct heat to caramelise and char. It turned out I needn’t have worried, as the result was the crispest skin I’ve ever achieved on a BBQ and some juicy meat within; the wings are so fatty that they can be cooked for ages without ever drying out inside. The sauce is a mixture of smoky spiced chipotles in adobo (that’s smoked jalapeño chillies in a sweet sauce) which I was kindly sent by the Cool Chilli Co. but have also made at home with much success. They’re incredible and will add smoky intensity to many dishes. I used quite a lot in this recipe which gave the wings a good kick of heat. Balanced with plenty of honey they were super sticky too, cut with the tropical astringency of lime juice.

They’re so good I just made another batch yesterday and I’m making a third next week for a mate’s birthday. The buzzing heat of the chipotles builds with every wing, yet is numbed by the sweet honey, making for an addictive cycle which makes you go back for another and another and another. Have plenty of kitchen roll handy.

Smoked Chicken Wings with Honey & Chipotle

Makes enough for 15-20 wings (depends on their size really)

For the rub

1 heaped teaspoon salt
1 tablespoon dried oregano
1 tablespoon chilli powder
1 tablespoon baking powder
1 tablespoon Old Bay Seasoning

For the sauce

3 heaped tablespoons canned chipotles in adobo (the ones I had were from Cool Chilli Co. and were chopped up in the sauce, in contrast to the ones I’ve made at home/bought before)
1 tablespoon chipotle ketchup (optional)
50g melted butter
Juice 2 limes
5 tablespoons honey

You will also need a handful of hickory wood chips, for smoking.

Start this the day before you want to eat. Mix all the ingredients for the rub together. Pat the wings dry then cover them with the rub, making sure to massage it in to each wing. Spread the wings out on a rack (I used a cake cooling rack) and suspend this over a baking dish or other large flat dish, so that the dish can catch any drips and the air can circulate around the wings. Refrigerate the wings but don’t cling film them, as they need exposure to air.

The next day, make the sauce. Melt the butter then add it to a blender with all the other ingredients and whizz until well combined.

Fire up your BBQ and set up the coals for indirect cooking (by which I mean wait for them to turn white then move them across to one side of the BBQ). Place the wings skin side down on the side of the grill that is NOT over the coals, throw your soaked chips into the coals, then put the lid on and cook for 20 minutes. After this time, turn the wings and cook for another 20 minutes or so (with the lid on).

After this time, douse each wing in sauce then return to the grill, this time OVER the coals; this is to get some char on each wing and caramelise that sauce. This takes about 15-20 minutes.

Once the wings are good and caramelised, you may want to douse them in any remaining sauce.

Apologies for more crappy iphone photos; I was caught off guard again at Duke’s Brew and Que, a new brew pub and BBQ joint in Haggerston. They’ve not been open too long and although some of the food wasn’t quite there yet, I’d say this is definitely one to watch over the next couple of months.

Duke’s is a pub which has been recently renovated, as is evident from the previous clientele still present in a small area reserved for drinking around the bar; the rest is given over to the consumption of que, and there’s an impressive kitchen area at the back, within which resides a serious smoker. These guys mean business.

The hot wings were billed as ‘hot legs’ on the menu (£8.50) – a main course rather than a pile of wings to share which disappointed our party somewhat. They’d run out of legs though so we received three gargantuan wings in their place. The first thing that struck me about Duke’s was that the quality of the meat is really excellent; those were some meaty ass wings goddamit. The skin was incredibly crisp, almost bark-like and the flesh inside super juicy. They differed from the standard buffalo wings that are popping up around London right now in that they had a background rub flavour that was like KFC, but a seriously good version. An intense, salty flavour crust that had us fighting over the third wing. Then there’s the more expected twang of vinegary hot sauce, but it’s like they’ve been doused then flashed on the grill, rather than doused right before serving as is usual. The blue cheese dip alongside was one of the best I’ve ever eaten, with lovely chunks of cheese still present. I missed the traditional celery sticks  though, and I wish they’d serve some alongside, with a bigger pot of that dip.

Those long brown things above are actually pork ribs, I’ll have you know (£10.50). After the high of the wings, these were a little disappointing, despite having a strong smoke flavour. The bark was good (that’s the crust on the outside of the meat – a bit of BBQ lingo for ya) and the flavour of the succulent meat shone through but I felt a little underwhelmed nonetheless. A good squirt of the two que sauces ever present in the table condiments bucket did help somewhat – there’s a molasses and cayenne ‘Kentucky kicker’ sauce and vinegar and mustard based ‘Memphis’ variety, the latter being my favourite packed as it was with sweet American mustard.

The accompaniments need some work: slaw was a bit on the bland side, a pickled cuke ditto, and the pink pickled onions were way too mushy. We also ordered pulled pork sliders (top photo, £9.50), which were filled with a good mix of soft pork and crunchy outer bark bits but were let down by hard and dry buns. Our mac and cheese (below, £3.90) was nice, but just not anywhere near ‘sick’ enough for me, by which I mean it needed more salt, more cheese, more filth factor. I didn’t have room for pudding but two mates made good noises about the ‘Hackney Mess’ which came topped with toasted marshmallow.

So, some real promise to be found at Duke’s and I for one really hope they settle in and find their stride. It’s clear they’re using excellent meat and taking their que seriously, I just feel they need a little more time to lock those recipes down. They brew their own beer too, if that’s your thang (I quite liked it but was distracted by draught Punk IPA) and the atmosphere is buzzing. I’m going to give it a couple more months before I make the schlep up to Haggerston once more (oh East London line, HURRY UP with extending to Peckham) and I have a good feeling that when I do, I’m going to be very pleased indeed with what I find.

Duke’s Brew and Que [map]
33 Downham Road
Haggerston
London
N1 5AA

Food Stories has been predominantly recipe (not restaurant) focused this year. Creating is what makes me feel happiest inside, it turns out. So here are my favourite recipes of 2011, followed by the most memorable guilty pleasures; it would be terribly neglectful to exclude the latter, I think, as it’s surely clear by now that I’m quite partial to a filthy (probably pork-based, definitely artery-shuddering) snackette, or four.

1. Egg Yolk Ravioli (top photo)

It took three attempts, but I eventually nailed this recipe and was rewarded with some of the most decadent pasta I’ve ever eaten; a quivering yolk coddled by a ring of spinach and ricotta, ready to ooze headlong into a sauce that is made almost entirely from melted butter. Crushed pink peppercorns and purple basil made it one of my prettiest plates of 2011, too.

2. Piri Piri Chicken

2011 was the year I got even more into BBQ. Come drizzle, hail or sunshine, I was out there guarding that Weber, tongs in hand, bucket of meat on standby. We worked our way through jerk; brisket; brats cooked in beer; pulled pork and an obscene amount of wings (more on those later) but one of my favourite recipes was this piri piri chicken, inspired by a local takeaway. The combination of charred chicken (for piri piri must be charred), feisty chilli and tangy vinegar sauce made this one of my hits of the summer.

3. Boston Baked Beans

These rich and smoky Boston baked beans are thick with molasses and packed with nubs of smoked pork belly. They’re about as different to regular baked beans as you can imagine and they rocked my world.

4. Baghdad Eggs

I first came across Baghdad eggs in Jake Tilson’s brilliant cook book, ‘A Tale of 12 Kitchens’. This combination of  onions, sharp yoghurt and spiced butter on eggs is now my favourite weekend brunch.

5. Daim Bar Ice Cream

I visited Sweden this year and re-discovered Daim Bars. They went straight into ice cream. I watched my boyfriend devour the remains of this, straight from the tub with a spoon, after which he lay back, clutching his stomach, moaning “I feel siiiiiiick”. In a good way, you understand.

6. Ham Cooked in Coca Cola with a Rum and Molasses Glaze

The only way to make this sticky-sweet ham any better would be to pull great big hunks off it, stick it in a sandwich with some deep fried pickles and…oh, wait a minute.

7. Hickory Smoked Hot Wings 

After my first batch of home made hot wings, I wanted to do a variation and decided to smoke them using hickory wood chips, before dousing them as usual in Frank’s Hot Sauce and melted butter. Come to mama.

8. Smoky Aubergine and Lamb Pide

Pide are like a pointy Middle Eastern version of pizza. I based the recipe on my ‘Peckham Pizza’ (based on lahmacun). The topping is an intense paste made from spiced, minced lamb and the flesh from a charred aubergine. Garnished with chopped pickles and herbs, they’re lovely eaten as is, or wrapped around some salad.

 9. Pork Pibil Tacos

This pibil was made with pork knuckles and smothered in achiote paste – a wonderful ingredient which simply has no substitute. The tacos were spicy, drizzled as they were with a sauce made from orange juice, onion and scotch bonnet chillies.

10. Sausage Rolls with Apricots and Whisky-Caramelised Onions

And finally, a seasonal entry at number 10, my new favourite sausage roll recipe. Onions were slowly, slowly caramelised then bubbled furiously with whisky before going into these sausage rolls along with some dried apricots. The sweetness worked so well with the sausage meat and I’ve had great feedback from people who’ve made them this Christmas.

For the guilty pleasures, I’ve exercised some restraint (most uncharacteristic) and narrowed it down to five:

1. Baked Gnocchi with Gorgonzola and Spinach

Sneaking in on 3rd Jan was this rather naughty dish I made for my boyfriend’s birthday dinner. Home-made gnocchi baked in a sauce of Gorgonzola and cream, with a little spinach thrown in to ease the guilt. The gnocchi goes crispy on top while remaining gooey and soft underneath. A cardiologist’s nightmare.

2. Wedge Salad with Blue Cheese Dressing and Candied Bacon

Candied bacon is definitely one of my top guilty pleasures of the year, so much so I wrote a whole post about making it and using it. I have fond memories though of this ‘salad’ garnish, chopped candied bacon sprinkled over a river of blue cheese dressing and crunchy iceberg.

3. Deep Fried Pickles

Everyone went mad for these in 2011. I stuffed mine into a sandwich with coca cola ham and hot sauce. Then I had a lie down.

4. Meatwagon Burgers

I’ve followed Yianni’s journey from his van in Peckham, through #Meateasy in New Cross and now to Meat Liquor via The Rye. The latter has to be the most convenient and dangerous burger vending situation ever in existence if the state of my waistline is anything to go by. The Rye pub is opposite my house you see and for a few glorious months I needed to do little more than hop over the road to get my fix. Now they’re gone and Meat Liquor is in central London. I could cry.

5. Eggy Bread and Candied Bacon Sandwich

In at number 5: the sandwich of shame. I had candied bacon to hand and I’d just made eggy bread. It had to be done, see? We felt the guilt after eating this but damn, it was good. Sick, but good. If you’re into sandwiches, I’ve written a post about my top 5 here.

Phew. No wonder I need to lose weight. The diet inevitably starts er, tomorrow but until then I’ve got a Ginger Pig rib eye with my name on it. Happy New Year everyone. Thank you for reading and here’s to a tasty 2012. Cheers!

I was privy to an e-mail recently that said all I ever talk about is pork. Well, Mr. Anti-Swine, stick this in your judgement pipe and smoke it.* Corn! A vegetable! Serious!

Defensive? Moi?

The golden cobs were 5 for a pound in Peckham last week, which is obviously an offer only a stupid woman would refuse. I decided to smoke them using hickory chips, considering I’d had such success with the hot wings (that’s chicken, right? Pigs don’t have wings, silly!) The Gods of Confidence were there to teach me a lesson however and the first time I was way too enthusiastic with the chips. It is definitely possible to over-smoke things, which seems really obvious now that I’ve done it.

My default topping for corn is usually butter mixed with chipotle and lime but I didn’t want to confuse things with smoky chipotle and smoky corn so I just gave them a thorough butter-bath followed by a scattering of my best (unsmoked) paprika, the zest of a lime and a good squeeze of its juice.

I can see myself using these in some sort of relish, or maybe serving them frittered with bacon. Oh no wait…

*Okay FINE, so it has been a little pork heavy around here lately. Ahem.

Hickory smoked corn

Butter
Paprika, cayenne or fresh chilli (whatever takes your fancy)
Lime juice and zest
Salt and pepper

Hickory wood chips for smoking (1 handful. Do not be tempted to add any more for 4 cobs).

Light your BBQ for indirect cooking (with the coals to one side). The corn doesn’t necessarily need indirect cooking but you’re using wood chips and (apparently) should never cook food directly over the smoke. Soak a handful of chips in cold water while the BBQ is lighting.

When it is hot, put your corns on the side that is without coals, throw your chips into the coals then put the lid on your BBQ. Cook until the corn cobs are tender and juicy – about 20 minutes. Adorn with butter, lime, chilli, salt and pepper.

Last night, I went to check out the Queens of ‘Cue supper club/underground restaurant/whatever you want to call it, in Peckham. At 6.30pm, we found ourselves wandering around what seemed like a derelict yard off the Old Kent Road, BYO booze in hands, lost and slightly confused. The signs, they are small.

Eventually though we came across a precarious metal staircase and ascended to a vast, bright studio (one of the hosts is an artist), stopped briefly to wallow in envy and then followed our noses outside to find 3 BBQ’s on the go, one stuffed with beef ribs, the other grilling steak, various pots and pans bubbling on top. An excellent (spiky and tart) caipirinha was thrust into our hands and we munched on ‘giobada and queijo toasts’, which were in fact little chewy, cheesy buns, kind of like savoury scones, with home-made cheese and a guava paste exactly like membrillo, but obviously made with guava. The theme of the evening was Brazilian you see, and they’d gone to town on making things ‘authentic’.

The steak had come from a Brazilian butcher in Brixton; they’d intended to buy it from the East London Steak Co. but felt a pang of local loyalty post-riots and decided to support a local business instead. Good on them I say. We helped ourselves to salad from the table and demolished slices of perfectly cooked, butter-tender steak. The flavour of the meat was excellent (I’d been a bit dubious for some reason) with a moreish, properly seasoned crust.

The ribs had come from the East London Steak Co. after all and were huge; a peek under the BBQ hood on arrival had got me very excited. In the end they could have done with a bit more cooking to be honest; I’m not against a chewy rib believe me but they were very large and a bit hard to eat. That said, great flavour, great rub and fantastic sides of feijoada (a rich stew of beans with beef and chorizo), rice with sweetcorn and peas and a healthy serving of kale. Oh how I love the iron intensity of kale.

An unexpected watermelon granita filled a gap and preceded a creme caramel made with condensed milk because, according to our hosts, “almost everything in Brazil is made with condensed milk.” There was coffee to finish, served with obscenely good chocolate truffles which we wolfed before staggering out into the night to our taxi.

So, I would recommend Queens of ‘Cue to locals and non-locals alike. One guy said he “hated South London” after he’d had a hard time travelling from Dalston. Did he go via the moon? “You’re talking to the wrong woman mate” I hissed through gritted teeth.

The evenings each have a different theme; ours was a ‘cow feast’ and the next is ‘fish’ (3rd September) followed by ‘game and venison’ (17th September). It’s £25 and BYO booze. There’s a lot of food for your money (seconds were offered too), the hosts are charming and interesting, the studio space is great and you get to wander around a ramshackle yard in the dark, pissed, looking for a questionably plumbed toilet in an outhouse. That last bit doesn’t sound appealing? Oh come on, where’s your sense of adventure…

Queens of ‘Cue, Peckham
£25 pp, BYO booze
Address available after booking, see blog for details

The first time I made hot wings they were good, but not hot enough. I wanted try again using the authentic, not very secret ingredient, Frank’s Original Hot Sauce. I also wanted to try my hand at smoking them so I sensed the opportunity for an Amazon binge and bought: 3 bottles of Frank’s, a tub of Old Bay Seasoning, a Weber chimney starter and a pack of hickory wood chips.

I would encourage anyone who owns a half decent BBQ with a lid to buy some wood chips for smoking immediately, if you haven’t already. There were almost tears of joy when we lifted the lid to find a rack of wings turned orange with hickory smoke; I was amazed at the results you can achieve with just a regular home kettle BBQ.

I’d marinated the wings overnight in herbs and seasonings, then smoked them for 25 minutes a side over indirect heat with the hickory chips thrown in. They emerged crisp and burnished brown, ready for a good plunge into a combo of Frank’s Original and melted butter before going back on the grill, over direct heat for another 20 minutes. To finish, a final lick of that sauce and straight onto the plate.

The smoking, together with the sweet, vinegar-chilli punch of Frank’s (it’s like a thick Tabasco) cut with velvety butter, makes the flavour incredibly intense – not to mention sticky. A mound of discarded kitchen paper stained orange with sauce rose before us as we worked our way, just the 2 of us, through 24 wings.

It seemed appropriate to cut the heat and umami with something a little sharp, a little creamy; a cool, crunchy pit stop between wings. Slaw. This is a classic mix of carrot, white cabbage and red onion; the sauce a mix of sour cream, natural yoghurt, a smidge of American mustard and my secret ingredient – a slosh of juice from a jar of dill cucumbers, which adds a lovely spiced-sweet pickled note.

Later on, we deep-fried more pickles and shoved them into a sandwich with shredded wing meat and slaw. So gluttonous. So unhealthy. So. Good.

Hickory Smoked Hot Wings

26-30 chicken wings

For the marinade

2 cloves garlic
1 white onion
3 teaspoons thyme leaves
3 teaspoons dried oregano
1 teaspoon Old Bay Seasoning
1 tablespoon salt
1 teaspoon paprika
1.5 teaspoons ground black pepper

For the sauce

1 bottle plus 2 tablespoons Frank’s Original Hot Sauce (that’s about 12 tablespoons in total)
125g butter

You will also need hickory chips for smoking the meat.

Begin the day before by marinating the wings. Put the onion in a blender with the garlic and 1-2 tablespoons water and blend to a paste. Put into a large bowl (the one you will use to hold the wings) and add all the other marinade ingredients. Mix well. Add the wings and mix really well to make sure they are all evenly coated. Refrigerate overnight.

When you’re ready to cook the wings, remove them from the fridge to bring the temperature up and set up your BBQ for indirect cooking; this means lighting the coals to one side (you will cook the meat on the other side). Take a couple of handfuls of hickory chips and soak them in cold water for at least 30 minutes.

When the BBQ is ready, sprinkle a handful of chips directly onto the coals and put your wings on the other side in a single layer (you may need to do 2 batches as I did). Put the lid on (leave the holes half open) and smoke for 25 minutes. After this time, turn the wings and sprinkle on a few more chips.

Melt the butter and hot sauce together in a pan (don’t be alarmed at the strength of it, this will be tamed somewhat once on the wings). Remove half of it to a bowl and dunk the wings in it, then return to the grill, this time directly over the coals for about 10 minutes each side, until well charred. Dunk again in the sauce before serving. Get the kitchen paper ready.

Sour cream slaw

1/4 white cabbage, very finely shredded
1 medium sized carrot, grated, julienned or shredded in a processor
1/2 red onion, finely sliced
3 heaped tablespoons sour cream
3 tablespoons natural yoghurt
1 teaspoon American mustard
1 tablespoon snipped chives
2 tablespoons juice from a jar of dill pickled cucumbers
Salt and pepper

If you can use a food processor to finely shred the vegetables, do. I used a julienne peeler for the carrot and just finely sliced the onion and cabbage by hand. Put the veg in a large bowl. In another bowl, make the dressing by mixing together all the remaining ingredients. Mix this well with the vegetables. Season with salt and pepper.

Git yerselves down to my local, The Rye pub in Peckham this Sunday for a humdinger of an opening party. The Meatwagon in association with Carnal Chef presents ‘Bourbon and Rye’: live music, meatwagon burgers, drinks from Soulshakers plus some serious American ‘que. Bourbon! BBQ! Cornhole! My liver quivers at the memory of Meateasy but my mind and heart say TAKE ME BACK AND HIT ME ONE MORE TIME. Let the fun begin…

The Rye
31 Peckham Rye
SE15 3NX

This isn’t turning into the grilled meat blog, I promise. It’s just, well, it’s summer isn’t it and I’m either having or getting invited to a lot of barbecues. Wings always fit the bill because they’re cheap, cook quickly and have a lot of fat for their size, which means loads of crisp, charred skin. Tick, tick and tick.

Thinking about it, this is probably the unhealthiest of all ways to cook wings without deep frying them first.* They’re hot wings you see, which means they’re bathed in hot sauce cut with a load of melted butter.

But I’m getting ahead of myself. It begins the night before with a marinade made from onion, garlic, thyme, oregano and paprika. Then right before cooking you melt the butter with the hot sauce, dunk the wings in half of it and grill them, reserving the other half for later. When they are charred and cooked through, you dunk each once again in the sauce, leaving a sweet-spicy coating, silken with butter, which stains your fingers and face bright orange.

These went down well at the BBQ but they weren’t hot enough because I ran out of hot sauce. Traditionally you would use Frank’s to make hot wings; I didn’t as I needed to use up my homemade scotch bonnet sauce but I didn’t realise quite how much the butter would tame it. Still, easily remedied in future. I served them, as is traditional, with celery sticks and a blue cheese dip, which make for a cooling interlude between each sticky wing.

* I would very much like to try deep frying them first then charring them on the BBQ. Sick.

If you like this recipe you may also like:

Sticky rum and scotch bonnet chicken wings
Piri piri chicken
Jerk chicken
Cherry beer can duck

Hot wings with blue cheese dip

For the marinade

30 chicken wings
1 tablespoon salt
2 cloves garlic, crushed
1 onion
3 teaspoons thyme leaves
3 teaspoons dried oregano
1.5 teaspoons black pepper
1 teaspoon paprika

For the sauce

250g butter
Hot sauce

Sticks of celery and blue cheese dip, to serve.

Process the onion and garlic in a blender with 1 tablespoon water until you have a puree. Put this puree in a bowl with the salt, thyme, oregano, pepper and paprika. Put the chicken wings in a large dish and rub the marinade all over them, giving them a good rub to make sure each wing is well coated. Refrigerate overnight.

When you want to cook the wings, remove them from the fridge to come to room temperature and start your BBQ. When the BBQ is ready, melt the butter in a small pan and stir in hot sauce to taste. You’ll want it nice and spicy. I only had half this kilner jar of sauce and if you’re using a shop bought sauce you’ll need to experiment. Don’t worry though, it’s not exactly rocket science. Split this sauce into two bowls.

Dump the wings in one of the bowls and mix to cover with the sauce. Grill the wings until charred all over and cooked through. When cooked, dip each into the remaining bowl of sauce.

Serve with sticks of celery and the blue cheese dip.

I just love how the Americans cut a big wedge of iceberg, drench it in blue cheese dressing and then call it a salad. Respect.

I’m rather fond of the poor old iceberg. It doesn’t have any flavour to speak of but as a big ol’ wedge of crunch, no lettuce does it better. So, you take a quarter of the lettuce and drench it; yes, drench it, in a blue cheese and sour cream dressing. Dribble. You’ll need something to offset all that richness and tang though, so why not sprinkle on a handful of sweet ‘n salty pig-candy pieces? Oh yes indeedy. Picture this: kerrrunch down through that wedge; creamy, salty; nuggets of blue cheese sneaking into every layer but then, hang on what’s this? Chewy shards of sticky, streaky candied bacon, that’s what. Salad garnish crack.

Caramelised walnuts would make a lovely alternative to the bacon but I wasn’t allowed to make those because that would have taken up time I could have been using to make more candied bacon.

Wedge salad with blue cheese dressing and candied bacon (serves 4)

1 iceberg lettuce (try to get a nice round one so your wedges look good)
150g blue cheese (I used Roquefort)
200ml sour cream
1 clove garlic, crushed
1 tablespoon lemon juice (plus extra just in case; I found I wanted a little more)
1 teaspoon mustard (I used Dijon)
1 tablespoon chives, snipped with scissors

For the candied bacon

8 rashers streaky bacon
1-2 teaspoons of sugar per bacon rasher, depending on size

First candy the bacon by laying the rashers out on a baking tray and sprinkling the sugar evenly over them. Whack them under a hot grill until crisp and caramelised. Wipe the rashers around in the stick juices that have accumulated in the tray, turn them over and cook the other side. Watch them like a hawk once you’ve turned them as they will caramelise extremely fast. Once cooked, remove and let cool on a wire rack. Don’t let the pieces touch each other as they will stick together.

Crush the garlic with a teeny pinch of salt in a pestle and mortar until creamy. Blend the garlic with all the other dressing ingredients together in a bowl. You can do this with a blender if you like but I like my blue cheese dressing quite chunky so I mash it in a bowl to achieve the right consistency; it’s nice to get the odd nugget of cheese. Taste and add salt and pepper if you like; the cheese will already be quite salty. Taste again and add a little more lemon juice if you think it needs it.

Remove any manky outer leaves from your iceberg and quarter it. Wash it. Arrange each wedge on a plate, dollop on the blue cheese dressing. Cut the bacon into pieces and sprinkle over. Serve.

The first time I tried making these it was a disaster. I came across the idea in a book about American BBQ and decided to bust it out at a mate’s shindig last weekend having given the recipe next to no thought whatsoever; pretty much the opposite of the way I usually approach things. This, combined with the fact we were extremely full from ploughing through a plate of summer rolls, a pile of razor clams and two gigantic bone in rib eyes meant my poor dawgs didn’t stand a chance. We didn’t even get around to tackling my tub of Boston baked beans. Criminal.

I never give up on a recipe though unless I know it’s a total dud. This could never be a dud because THE SAUSAGES ARE SIMMERED IN BEER. Last night, I decided, was the night to conquer the wurst so I went out, bought 2 kinds of sausage, hooked up my umbrella over the BBQ and started paying some damn good attention to detail.

The first time, I’d used bratwurst from LIDL (recommendation from Twitter) and, although I’m no stranger to the delights of Mystery Meat, I think it’s fair to say they weren’t for me. I decided to settle on a comparison of a different bratwurst (Sainsbury’s, still mysterious but somehow tastier) and traditional hot dog – the wurst emerging as clear winner for it’s ability to suck up much more beer. A standard hot dog tastes the same no matter what you do to it, apparently. It needs to be dark beer, by the way, no lager or cider; the latter I tried the first time, with rubbish results. I used Newcastle Brown as that’s all they had in the local shop; you don’t need to go using Brewdog Tokyo or anything, but it would be fun to experiment.

Sauerkraut and onions flavour the sausage and are then strained and caramelised, themselves sticky and saturated with booze. The snap of the wurst is followed by their delicious sweet and sharp balance. A bobbing scotch bonnet left a tantalising tingle on the lips; the Peckham influence. An artful squeeze of mild French’s mustard to finish. Unless you want to add ketchup too of course – I did and I highly recommend it.

BBQ brats simmered with beer and sauerkraut

4 bratwurst (I found the ones available in Sainsbury’s to be perfectly acceptable but I’m sure there’s a whole world of wurst waiting to be discovered)
1 onion, sliced in half moons
6-8 tablespoons sauerkraut
3 tablespoons brown sugar
A splash of white wine vinegar or other vinegar
1 bottle dark beer of your choice (I used Newcastle Brown Ale but be as adventurous as you like)

To serve

Hot dog buns
French’s mild and sweet or similar American-style mustard
Ketchup

You will need a disposable foil tray to cook the brats on the BBQ; these are available in supermarkets or hardware shops.

Get your BBQ hot. When the flames have died down and the coals are grey, it’s time to cook your brats. Prick them several times to allow the beer to penetrate. Put them in the tray with 2 tablespoons of the sugar, the sauerkraut, onion and beer. Put the tray on the BBQ then put the lid on and let cook for 15 minutes, turning them halfway through if not completely submerged in the beer mixture.

After this time, remove the brats from the liquid and put them directly on the BBQ grill to get some char. While they are charring, carefully remove the tray and strain the liquid into a bowl. At this point I tried to caramelise the onions and sauerkraut back in the tray on the BBQ but then gave up as it took too long (and it was raining). I chucked them in a saucepan with the remaining tablespoon of sugar and the vinegar and let them sizzle while I toasted the buns. I got the boyfriend to watch the brats on the BBQ. Makes them feel useful, innit.

To serve, dollop a heap of sauerkraut and onions into each bun, followed by a brat. Squeeze mustard and ketchup on top. Stuff into face.